Cucumber Salad

Cucumber Salad is loaded with corn, avocado, tomato, and is so easy to make!

Cucumber Salad

Growing up, my mom would make a tomato and cucumber salad almost every Sunday night. It was such a simple salad, but we all loved it. Especially when we had fresh garden veggies!

I’ve taken my mom’s cucumber salad to the next level by incorporating a balsamic dressing and adding in some corn and avocado. The avocado adds just enough to really change the dynamic of the salad by adding a delightful creaminess. The corn adds a nice crisp crunch and the balsamic dressing ties everything together.

Cucumber Salad Shortcut Tips

• Make cucumber slices fast: Use a vegetable slicer for quick slicing. No vegetable slicer? Use the flat side of a box grater to slice thin cucumber pieces.
• Cut all the tomatoes at once: Place a plate with a lip upside down on a solid surface. Place all the cherry tomatoes inside that lip and then secure them down with the bottom lip of another plate. Place your hand on top of that plate securely, and using a sharp serrated knife, you can slice through all of the cherry tomatoes at one time!
• Quickly remove corn from the cob: Put a small bowl upside down in a larger bowl. Place the corn on the small bowl and slice down to let the kernels fall into the larger bowl. You can also use a Bundt pan!

Corn

If you have access to fresh corn on the cob, I recommend it for this cucumber salad. And if not, frozen (thawed) or canned (and well-drained) corn works well too.

If using corn on the cob, you can cut it right off the cob and add it to the salad. We love the flavor and crunch of raw corn in this salad! If you aren’t too sure about raw corn, you could grill it up before adding it to the salad.

How to grill corn on the cob: Peel back the husks and remove the silk. Rub vegetable oil on all sides of the corn and sprinkle lightly with salt and pepper. Place on a heated grill (400 degrees F) and rotate every 3-4 minutes or until charred. This also works on a grill pan!

Recipe tips

• Persian (sometimes labeled as salad cucumbers) or English cucumbers work the best in this cucumber salad. These types of cucumber are less bitter, have fewer seeds, and are more flavorful than regular cucumbers.
• Seasoning. Cucumbers and tomatoes often need a surprising amount of salt and pepper, so don’t be afraid to add more until the flavors sing. I taste this salad a few times before serving and add more salt/pepper as needed.
• Dress to preference. There is likely more dressing than you’ll want on this salad (depending on how dressed you like your salads), but I’d rather you have a little extra than not enough. Add slowly and to personal preference. Leftover dressing will store nicely (and goes great on this Garden Salad) for up to a week in the fridge.
• Use a ripe avocado. For the ultimate cucumber salad creaminess, a ripe avocado makes all the difference! See the “quick tip” below!

More Easy Salad Recipes

• Garbanzo Bean Salad with an Italian-inspired dressing
• Chicken Salad with dried cranberries and pecans
• Thai Quinoa Salad with a peanut dressing
• Israeli Salad cucumber and tomato salad
• Tomato Salad with a simple olive oil dressing

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5 from 5 votes

Cucumber Salad

By Chelsea Lords

Cucumber Salad is loaded with corn, avocado, tomato, and is so easy to make!

Prep Time: 15 minutes minutes

Total Time: 15 minutes minutes

Servings: 6

Ingredients 

USMetric

 

1x2x3x

• ▢ 2-1/3 cups (1 pint) ripe cherry tomatoes, halved
• ▢ 2-1/4 cups Persian cucumbers, coined (~5 small cucumbers)
• ▢ 2 large avocados, diced
• ▢ 1 large corn on the cob, corn cut off the cob (~1 cup), or use frozen or canned

Dressing

• ▢ 2 tablespoons balsamic vinegar
• ▢ 1 tablespoon red wine vinegar
• ▢ 1 tablespoon Dijon mustard
• ▢ 1 teaspoon minced garlic (1 clove)
• ▢ 1/4 cup extra virgin olive oil
• ▢ Fine sea salt and freshly cracked black pepper

Instructions 

• OPTIONAL: GRILL CORN: If desired, grill the corn on the cob, though we usually just add in the corn kernels raw! How to grill corn on the cob: Begin by peeling back husks and removing the silk. Rub vegetable oil on all sides of the corn and sprinkle lightly with salt and pepper. Place on a heated grill (400 degrees F) and rotate every 3-4 minutes or until charred, for a total of 12-15 minutes. This also works on a grill pan!
• COMBINE SALAD: In a large salad bowl, combine the halved cherry tomatoes, coined cucumbers, diced avocados, and the corn cut from the cob.
• DRESSING: Add all the ingredients together in a jar. Add salt and pepper to taste; I add 1/2 teaspoon salt and 1/4 teaspoon pepper (and then add more to the salad overall). Shake the dressing well right before pouring over the salad.
• FINISHING: Drizzle the dressing over the salad. (Add to desired preference. You likely won't use all the dressing.) Toss the salad and taste for seasoning. I usually add another 1/4 to 1/2 teaspoon salt as needed. Enjoy salad immediately! This salad doesn't sit well with the avocado and dressing, so don't add either until you're ready to eat! Leftover dressing stores nicely for up to 2 weeks in the fridge.

Video

Nutrition

Calories: 230kcal | Carbohydrates: 13g | Protein: 3g | Fat: 20g | Saturated Fat: 3g | Trans Fat: 1g | Sodium: 42mg | Potassium: 488mg | Fiber: 5g | Sugar: 4g | Vitamin A: 293IU | Vitamin C: 15mg | Calcium: 18mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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